CARAMBOLA Fruit Facts Common Names: Carambola, Starfruit. Related Species: Bilimbi (Averrhoa bilimbi L.). Origin: The carambola is believed to have originated in Sri Lanka and the Moluccas, but it has been cultivated in southeast Asia and Malaysia for many centuries. Adaptation: The carambola is classified as subtropical because mature trees can tolerate temperatures as low as 27° F for short periods of time with little damage. Like many other subtropicals, however, young plants are more susceptible to frost and can be killed at 32° F. Carambolas can be severely damaged by flooding or prevailing hot, dry winds. The small trees make good container plants. DESCRIPTION Growth Habit: The carambola is a slow-growing, short-trunked evergreen tree with a much-branched, bushy canopy that is broad and rounded. Mature trees seldom exceed 25-30 feet in height and 20-25 feet in spread. Trees are very unlikely to reach this size in California. In a spot to its liking carambolas make handsome ornamentals.

Container grown plants are equally attractive and have the additional advantage of being movable. Foliage: The spirally arranged, alternate leaves are 6 - 10 inches long, with 5 - 11 nearly opposite, ovate-oblong leaflets that are 1-1/2 to 3-1/2 inches in length. They are soft, medium-green, and smooth on the upper surface, faintly hairy and whitish on the underside. The leaflets are sensitive to light and more or less inclined to to fold together at night or when the tree is shaken or abruptly shocked. Flowers: The fragrant, pink to lavender flowers are 3/8 inch in diameter, perfect, and borne in clusters in axils of leaves on young branches, or on older branches without leaves. There are several flushes of bloom throughout the year. Fruit: Carambola fruits are ovate to ellipsoid, 2-1/2 to 5 inches (6 to 13 cm) in length, with 5 (rarely 4 or 6) prominent longitudinal ribs. Slices cut in cross-section are star shaped.

The skin is thin, light to dark yellow and smooth with a waxy cuticle. The flesh is light yellow to yellow, translucent, crisp and very juicy, without fiber. The fruit has a more or less oxalic acid odor and the flavor ranges from very sour to mildly sweet. The so-called sweet types rarely have more than 4% sugar. There may be up to 12 flat, thin brown seeds 1/4 - 1/2 inch long or none at all. Seeds lose viability in a few days after removal from fruit. CULTURE Location: Carambolas do best in a frost-free location. They are tolerant of wind except for those that are hot and dry. The tree needs full sun. Soils: The carambola is not too particular as to soil, but will grow faster and bear more heavily in rich loam. It prefers a moderately acid soil (pH 5.5 - 6.5) and is sensitive to waterlogging. The plant often becomes chlorotic in alkaline soils. Irrigation: The carambola need moisture for best performance. This means regular watering during the summer months and must be watered even in winter during dry spells.

Fertilization: In soils of low fertility young trees should receive light applications every 60 to 90 days until well established. Thereafter, they should receive one or two applications a year in deep soils or three or more applications in shallow soils where nutrients are lost by leaching. Application at the rate of 2 lbs per year for every inch of trunk diameter is suggested. Fertilizer mixtures containing 6-8% nitrogen, 2-4% available phosphoric acid, 6-8% potash and 3-4% magnesium are satisfactory. In the more fertile soils of California, this program can be reduced. The tree is prone to chlorosis in many western soils but responds to soil and foliar application of chelated iron and other micronutrients. Frost protection: Since it is a small tree, winter protection can be fairly easily given prior to any anticipated cold spell. Carpeting, sheets and such can be spread over a frame, with light bulbs for added warmth. Pruning: Carambolas seldom need pruning. Pests and Diseases: No serious diseases are known to be of sufficient importance to require control measures.

The fruit is subject to fruit fly, fruit moths and fruit spotting bugs in those areas having these infestations. Propagation: The carambola is widely grown from seed though viability lasts only a few days. Only plump, fully developed seed should be planted. Veneer grafting during the time of most active growth gives the best results. Healthy, year-old seedlings of 3/8 - 3/4 inch diameter are best for rootstocks. Graft-wood should be taken from mature twigs on which leaves are still present and, if possible, the buds are just beginning to grow. Cleft-grafting of green budwood is also successful. Top-working of older trees has been done by bark grafting. Air-layering is less successful than grafting. The roots develop slowly, and percentage of success often is low. Trees are small and rather weak when propagated by this method. Harvest: Fruit best when ripened on the tree, but will ripen slowly if picked before fully ripe. Green or ripe fruits are easily damaged and must be handled with great care. Ripe carambolas are eaten out-of-hand, sliced and served in salads or used as a garnish.

They are also cooked in puddings, tarts, stews and curries. CULTIVARS Several carambola varieties are sold in California nurseries, but sufficient data on these has not been gathered, nor has adequate testing been done in California to recommend any particular cultivar for planting. There are a number of excellent carambola varieties available in Florida, including the following: Arkin Uniform fruit, 4 - 5 inches long. Bright yellow to yellow-orange skin and flesh. Very sweet, juicy, firm flesh with few seeds. Keeps and ships well. Tree partially self-fertile. Bears December to March in California. The leading commercial cultivar. Fwang Tung Fruit 5 - 8 inches long. Pale yellow skin and flesh. Very sweet and juicy, firm flesh with few seeds. Beautiful star shape when cut in slices. Golden Star Originated in Homestead FL. Introduced in 1965. Large, deeply winged fruit. Skin bright golden yellow. very waxy. Flesh juicy. crisp, mildly subacid to sweet in flavor, containing no fibers. High in carbohydrates and vitamins A and C. Tree bears well and regularly without cross pollination.

Hoku Selected by the University of Hawaii. Fruit 5 - 6 inches long. Bright yellow skin and flesh. Juicy, firm flesh with a sweet rich flavor, few seeds. Attractive star shape when cut in slices. Kaiang Fruit 4 - 5 inches long. Bright yellow skin and flesh. Sweet, juicy, firm flesh with few seeds. Beautiful star shape when cut in slices. Maha Originated in Hawaii. Roundish fruit with light yellowish-white skin. Sweet, crunchy, white flesh with low acid content. Sri Kembanqan (Kembangan) Originated in Thailand. Elongated pointed fruit, 5 - 6 inches long. Bright yellow-orange skin and flesh. Juicy, firm flesh with few seeds. Flavor rich and sweet; excellent dessert quality. Wheeler Star fruit (carambola) nutrition facts and health benefits Custom Search Star fruit (carambola) nutrition facts Star fruit, also known as carambola, is a star shaped tropical fruit with sweet and sour flavor. Carambola is native to Malayan peninsula and cultivated in many parts of Southeast Asia, Pacific islands and China for its fruits.

Although abundant and plentiful, carambola is yet to gain popularity, especially in the western world. Scientific name: Averrhoa carambola. The genus averrhoa includes two well-known sorrel (Oxalidaceae) families of fruiting trees, carambola and bilimbi (tree cucumber). The fruit is recognized as belimbing manis in many South East Asian regions and kamrakh in India. Averrohoa carambola tree with fruits. Photo courtesy: konaboys. Star fruit. Photo courtesy: scottzona. Star fruit is a small, bushy evergreen tree that grows very well under hot, humid, tropical conditions. The plant bears small lilac colored, bell-shaped flowers in clusters which subsequently develop into oblong shaped fruits with characteristic five angled edges (sides or ribs) that appear like a starfish in cross sections. Both sweet and sour varieties begin to yield under cultivable orchards, and ready for harvesting when the plants reach about 3-4 years old. Carambola fruit features light-green to yellow with attractive smooth waxy surface and weighs about 70-130g.

Inside, its crispy, juicy pulp can either be mildly sweet or extremely sour depending upon the cultivar type and amount of oxalic acid concentration. In some seed types, 2-5 tiny edible seeds found at the center of each angled cavitiy. Health benefits of star fruit Star fruit is one of very low calorie exotic fruits. 100 g fruit just provides 31 calories, which is much lower than for any other popular tropical fruits. Nonetheless, it has an impressive list of essential nutrients, antioxidants, and vitamins required for well-being. The fruit along with its waxy peel provides a good amount of dietary fiber. Fiber helps prevent absorption of dietary LDL cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding to cancer-causing chemicals in the colon. Star fruit contains good quantities of vitamin-C. Vitamin C is a powerful natural antioxidant. 100 g of fresh fruit provides 34.7 mg or 57% of daily-required levels of vitamin C. In general, consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

Star fruit is rich in antioxidant phyto-nutrient polyphenolic flavonoids. Some of the important flavonoids present are quercetin, epicatechin, and gallic acid. Total polyphenol contents (Folin assay) in this fruit is 143 mg/100 g. Altogether, these compounds help protect from deleterious effects of oxygen derived free radicals by warding them off the body. In addition, it is a good source of B-complex vitamins such as folates, riboflavin, and pyridoxine (vitamin B-6). Together, these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body. It also carry small amount of minerals and electrolytes like potassium, phosphorus, and zinc and iron. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, it counters bad influences of sodium. Medicinal uses Star fruit and its juice is often recommended in many folk medicine in Brazil as a diuretic (to increase urine output), expectorant, and to suppress cough. ( Medical disclaimer ). Selection and Storage Photo courtesy: scottzona.

Fresh star fruits can be available twice in a season. In Florida, for example, Arkin cultivars are available from December to March. In general, fruits just short of ripening stage are picked up for shipment and storage; since the ripe fruits tend to bruise easily, especially their thin ribbed edges. While buying, choose uniform, large, attractive looking, yellow-orange fruits. Avoid green, small size fruits since they tend to be extremely acidic, and unappetizing. Avoid those with cuts, bruise, shriveled or spots. Ripe fruits tend to perish early; however, they stay well in cold storages when kept at appropriate temperatures. At home, unripe light green fruits may be kept at room temperature until they turn rich orange-yellow color. Ripe fruits may keep well for 2-3 days at room temperature, but required to be stored inside the refrigerator for extended shelf life. Preparation and Serving tips Star fruits are generally used as a garnish in salads, sorbets, drinks, as well as to impart tart flavor in dishes. Given their high oxalic acid content and extreme tartness, they used quite less frequently in food the industry.

To prepare, wash them thoroughly in cold water, dry mop using absorbent cloth. Trim off the ends and dry edges of the ribbed angles. Cut the fruit crossway into thin sections, which resemble like a starfish. Pick out any seeds located near its center. Star fruit sections. Photo courtesy: Cristina's Cards. Here are some serving tips: Only sweet variety carambola can be eaten fresh, or mixed with other fruits in salads. Fresh fruit can also be juiced and used in cocktails with other complementing tropical fruit juices. Sour type fruits are favored in cooking as they impart unique tart flavor to poultry, meat, and seafood dishes. Cut sections of fresh fruit added in stews, curries, and stir-fries with chicken, and fish and shrimp. The fruit can be used to make sauce, pickle, chutney, tarts, and jam. Safety profile Star fruit is one of the plant sources that contain highest concentration of oxalic acid; 100 g of fresh fruit contains 50,000-95,800 ppm of oxalic acid.

Oxalic acid has been considered as anti-nutrient compound as it interferes with absorption and metabolism of several natural minerals such as calcium, magnesium, etc. It also predisposes to a condition known as oxaluria, a condition which may leads to the formation of oxalate kidney stones. In some people with impaired kidney function, its consumption would result in renal failure and may cause death. People with known kidney disease should therefore, advice to avoid eating star fruit. Further, Star fruit, like grapefruit , has been found to interact adversely with many drugs. Some of the compounds in carambola irreversibly inhibit cytochrome P450 3A4 isoenzymes (3A4) in the intestines and liver. This resulting increase in drug levels leads to adverse effects and/or toxicity. It is therefore, strongly advised to consult your healthcare practitioner before eating star fruit or its products if taking any kind of pharmaceutical drugs. ( Medical disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional.

Please consult your health care provider for any advice on medications.) <<-Back to Fruit nutrition from star fruit . Visit here for an impressive list of all variety of fruits with complete illustrations of their nutrition facts and health benefits. Star Fruit: a unique tropical fruit gaining popularity in the U.S. Description The star fruit or carambola (Averrhoa carambola*) is a unique tropical fruit that is gaining popularity in the United States. This fruit acquired its name from the five pointed star shape** when cut across the middle (occasionally 4 or 6 ribbed fruit may occur). The 3 to 5 inch long fruit has a paper-thin thin, translucent, waxy, yellow-orange to green skin with tart crisp flesh. Star fruit range in taste from pleasantly tart and sour to slightly sweet with a complicated flavor combination that includes plums, pineapples, and lemons. The flesh is juicy and crunchy, and may be eaten skin, seeds and all or used as a garnish, in salads and in relishes and preserves. When used in cooking, green fruit are frequently used for their sourness. The juicy flesh is mostly water and does not hold up well when heated.

* Carambola: Named after Averrhoës [Ibn Rushd], a 12th century Muslim philosopher and physician. Carambola is a Portuguese word derived from a South Indian language). See also: Star Fruit Trivia History Although it is not now found in the wild, the star fruit is originally native to Sri Lanka and the Moluccas, and has been cultivated in Southeast Asia and Malaysia for almost 1,000 years. It is known many other names including: ‘belimbing’ or ‘belimbing manis’ (Indonesia), ‘mafueng’ (Thailand), ‘kamrakh’ (Indian) Chinese starfruit, star apple and Five angled fruit. Today they are also grown throughout the Caribbean, Central and South America, Florida and Hawaii because the fruit thrives on growing in a warm environment. A member of the Oxalis (wood sorrel) family, star fruit grow on a bushy tree 25 to 30 feet high with a spread of 20 to 25 feet. The leaves are sensitive to touch and light, folding up at night or when touched.

The fragrant flowers are pink to lavender in color, about 3/8 inch in diameter. The fruits grow in groups of 3 or 4 on the branches and trunk of the tree and the trees produce fruit for up to 40 years. They are non-seasonal and produce 3 to 5 crops each year. Varieties Two varieties are found in markets, one sour and the other slightly sweet. Their flavor is sometimes described as like a cross between an apple and a grape. It is almost impossible to tell the sweet and tart varieties apart, but in general the tart varieties have narrowly spaced ribs and sweet varieties have thicker, fleshier ribs; some also report that the yellower, the sweeter. The tastes between the two are hardly distinguishable, as the tart variety still has some sweetness. There are several white varieties, all of which are sweet. This tropical fruit is readily available July through February. Star fruit are an excellent source of vitamin C, is low fat, and naturally sodium and cholesterol free. A small whole fruit will provide approximately 2/3 cup sliced.

Traditional Medicinal Uses Preparations of the leaves and roots have been used to cure headaches, hangovers, sore eyes, ringworm, prickly heat and chickenpox. Given to nursing mothers it is believed to stimulate the flow of milk. Selection Select firm, shiny skinned, even colored fruit. They will ripen at room temperature and have lightly brown edges on the ribs and a full fruity aroma when ripe. Avoid purchasing fruit with brown, shriveled ribs. This delicious fruit is also available dried. Storage Star fruit bruise easily, so handle with care. Non-ripe fruit should be turned often, until they are yellow in color and ripe with light brown ribs. Store ripe fruit at room temperature for two to three days or unwashed, and refrigerated, in a plastic bag for up to one to two weeks. Preparation & Use They are great to eat out of hand as these tropical delights do not need to be peeled or seeded before eating. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat. The sweet variety can be eaten out of hand or sliced and used as a garnish or in salads. They are also used in chutney, curries and tarts.

The juice can be used in tropical drinks and smoothies. Make Star Fruit Part of Your 5 A Day Plan -- Add to fruit salads. -- Use for tarts, preserves, chutney and stewed fruits. -- Garnish chicken, pork or fish dishes. -- Garnish beverages. -- Add to your fruit smoothies. IMPORTANT NOTE: This danger appears to be limited to individuals with very specific medical conditions. Starfruit originated in Southeast Asia and is readily available in Taiwan. They cause several symptoms in patients with chronic renal failure or end-stage renal disease. The symptoms vary and include insomnia, intractable hiccups, agitation, muscle weakness, confusion, consciousness disturbances of various degrees, seizures, and cardiorespiratory arrest. The various subspecies contain different toxins, including a powerful neurotoxin that is suspected to accumulate in blood, cross the blood-brain barrier in chronic renal failure patients, and eventually cause irreversible damage. Star fruit intoxication is a neglected but serious fruit intoxication frequently observed in patients with chronic renal failure. Because no effective treatment is currently available, patients— especially those who are newly diagnosed with chronic renal failure or end-stage renal disease—must be warned not to ingest the fruit, even in small amounts.

Star Fruit Taste - How to Eat Star Fruit | Dr. Weil 1 min Is Eating Star Fruit Dangerous? I’ve heard that star fruit is bad for the kidneys and should be avoided. Is this true? – July 21, 2009 Star fruit (also known as carambola) is a tropical fruit that traditionally comes from a tree (Averrhoa carambola) native to Sri Lanka and the Moluccas (also known as the Spice Islands), an archipelago in Indonesia. It is now grown in Florida and Hawaii, as well as in Southeast Asia and Malaysia. The name star fruit comes from the fact that when sliced, the cross section has the shape of a five-pointed star. It can be yellow to green. Star fruit taste can be a complex flavor that may be tart or sweet, , combining flavors of pineapples and lemons. A note on how to eat star fruit properly: if you have no kidney problems, you can eat all the star fruit you want – it has no effect on healthy kidneys. But if your kidney function is impaired, eating star fruit can be very dangerous, even deadly.

Symptoms of “star fruit intoxication” include persistent hiccups, nausea, vomiting, agitation, insomnia, mental confusion and convulsions that occur within one to five hours of eating the fruit. The problem seems to be the high levels of oxalic acid (or oxalate) in this fruit that can accumulate in weakened kidneys. But since kidney patients don’t seem to have problems eating other oxalate-rich foods (such as spinach), Brazilian researchers who have been studying the reaction suggest that another, unidentified substance toxic to nerves is the real culprit. Whatever this toxin may be, people with healthy kidneys have no problem excreting it while those with impaired kidney function run into trouble with the combination of the unknown toxin and oxalate. The only way to deal with star fruit intoxication is prompt dialysis – so anyone who does have kidney problems and develops hiccups, vomiting or other symptoms after eating star fruit should get immediate medical attention. Star fruit intoxication can develop in patients with kidney failure after eating as little as one half of a fruit or drinking less than eight ounces of star fruit juice. In one case, a patient with impaired kidney function died after eating just a single star fruit. Andrew Weil, M.D.

FOOD HISTORY: History of star fruit (carambola) History of star fruit (carambola) The center of origin of star fruit is not clear: Indochina, Malaysia and Indonesia are considered the most likely places of origin. It is an alternative name for the carambola. It is first recorded in 1974. It is a fruit of Averrhoa carambola. The genus name Averrhoa is after Averroes an Arabian physician. It has been cultivated in tropical and subtropical regions for hundreds of years. There are other names including five corners, five fingers and numerous non-English names. The name carambola is said to have come from Malabar which the Portuguese adopted it at very early times. One of the interesting non-English names come from the Philippines where it is called ‘balembing’ or ‘belimbing’, which is an idiom used to describe politicians who seems to have having multiple faces. In India it is called as Kamrakh and its reference in early written accounts and Sanskrit name ‘Karmar’ indicates the presence of carambola in India much before the arrival of Europeans to India.

The Dutch traveler Linschoten first brought the news of the existence of this fruit to the Western world in 1598, describing it as a kind of sour apple with ribs. The crop was probably introduced to Hawaii sometime after 1789 and to Australia at the end of the 19th century. The fruit was appeared in the American continent to date from the end of the 18th century and it was known to be growing in the Botanical Garden of Rio de Janeiro in 1856. The star fruit was introduced to southern Florida in 1887. The major production areas in the world are the tropical and subtropical regions in East Asia, including Indonesia, Malaysia, the Philippines, Taiwan and the provinces of Fujian, Guangdong, Kuangsi and Hainan in southern China. History of star fruit (carambola) Star Fruit Warning : snopes.com ~Agitation ~Epileptic fist The risk of death is high if you are having kidney ailments! But healthy individuals should beware of this fruit's potential toxin too. It could also cripple your vitality if you are not lucky. So don't take it for granted. It's better to avoid them.

Please pass this news to others. So be warned. If you have kidney impairment, DO NOT consume Starfruit or Starfruit juice. Origins: The item quoted above, typically titled "Star Fruit Can Kill," has been circulating on the Internet since at least May 2008. The original author is unknown to us, but the piece draws its information from April 2008 news reports surrounding the death of Tang Gon Sean, a 66-year-old Malaysian man who on 29 March 2008 passed out after eating star fruits, was taken to Shenzhen General Hospital, and subsequently expired there after falling into a coma. Ten other patients at that same hospital experienced symptoms similar to his, and two died, said Tan Si-Yen, the doctor quoted in those news reports. All had eaten star fruit. Relatively little known in North America, star fruit is popular in China, Taiwan, India, Philippines, Australia, Central America, Africa, and Brazil. While this foodstuff's proper name is carambola, it is more commonly called "star fruit" because of its shape, which causes slices taken from it to resemble stars.

It has a sweet, mild taste somewhat akin to a cross between apple and lime, and is rich in antioxidants and vitamin C. It also has the potential to harm kidney patients. Star fruit contains a neurotoxin that affects the brain and nerves but which people with healthy kidneys are able to filter out; it therefore poses no danger to those whose kidneys function normally. However, those with renal problems lack protection from that neurotoxin and thus risk "star fruit intoxication," a condition that manifests with insomnia, hiccups, vomiting, numbness of limbs, decreased muscle power, twitching of muscles, confusion, and convulsions, with the time between ingestion and onset of symptoms varying from thirty minutes to fourteen hours. Intractable hiccups are often the first symptom to present itself. While the majority of those hospitalized for star fruit intoxication do recover, some deaths have been associated with this condition. Star fruit-exacerbated complications in kidney patients are rare, but they are potentially fatal, and thus this fruit is best avoided by those with kidney problems, including those on dialysis.

Indeed, dialysis is the only treatment known to be effective in treating this illness, yet it must be both daily and intensive to have the desired effect, and continuous dialysis has been recommended for severe cases. The National Kidney Foundation ( NKF ) advises in its Dietary Guidelines for Adults Starting on Hemodialysis: "Always AVOID star fruit (carambola)." Information about the interaction of renal patients and star fruit did not first surface in April 2008; medical literature has been documenting reports of and studies about the star fruit's effect on kidney patients at least since 2000, with such findings subsequently reported by the general media. Barbara "star report" Mikkelson Last updated: 11 June 2009 Sources: Thank you for writing to us! Although we receive hundreds of e-mails every day, we really and truly read them all, and your comments, suggestions, and questions are most welcome. Unfortunately, we can manage to answer only a small fraction of our incoming mail. Our site covers many of the items currently being plopped into inboxes everywhere, so if you were writing to ask us about something you just received, our search engine can probably help you find the very article you want.

Choose a few key words from the item you're looking for and click here to go to the search engine. (Searching on whole phrases will often fail to produce matches because the text of many items is quite variable, so picking out one or two key words is the best strategy.) We do reserve the right to use non-confidential material sent to us via this form on our site, but only after it has been stripped of any information that might identify the sender or any other individuals not party to this communication. Your Email Tropical Fruits - Small Farms / Alternative Enterprises - Institute of Food and Agricultural Sciences Extension Return to top Carambola Carambola grows best in tropical lowland climates; it also does well in warm subtropical areas that experience only occasional freezes. The carambola tree is small to medium in height, spreading, evergreen, and single or multi-trunked. Trees grow rapidly in locations protected from strong winds. The mid-canopy area (3' to 7' height) is the major fruit-producing area of mature trees. The fruit is a fleshy four- to five-celled berry with a waxy surface.

Fruit are 2" to 6" in length, with five prominent longitudinal ribs; they are star-shaped in cross section. The fruit skin is thin, light to dark yellow, and smooth, with a waxy cuticle. The flesh is light to dark yellow in color, translucent, crisp, very juicy, and without fiber. Good cultivars have an agreeable, subacid to sweet flavor. Fruit are sweetest when allowed to ripen on the tree. Green fruit will slowly turn yellow if picked before fully ripe. It takes about sixty to seventy-five days from fruit set to maturity depending upon cultivar, production practices, and weather. UF/IFAS Publications Return to top Coconut Palm The coconut palm is typically found along tropical, sandy shorelines since it can tolerate brackish soils and salt spray. However, salt is not required for the growth of healthy plants and they can be successfully grown well inland. Coconut palms grow well in a wide range of soil types, provided they are well-drained, and a wide pH range, from 5.0 to 8.0. Successful growth requires a minimum average temperature of 72°F and an annual rainfall of thirty to fifty inches or more.

The trees may be injured by cold when the temperature falls below 32°F. They require full sunlight and are tolerant to wind and temporary flooding. Fruits are roughly ovoid, up to 15" long and 12" wide, composed of a thick, fibrous husk surrounding a somewhat spherical nut with a hard, brittle hairy shell. The nut is 6" to 8" in diameter and 10" to 12" long. Three sunken holes of softer tissue called “eyes” are at one end of the nut. Inside the shell is a thin, white, fleshy layer, about one inch thick at maturity, known as the “meat” or copra. The interior of the nut is hollow but partially filled with a watery liquid called “coconut milk." The meat is soft and jelly-like when immature but it becomes firm at maturity. The coconut milk is abundant in unripe fruits but it is gradually absorbed as ripening proceeds. The fruits are green at first, turning brownish as they mature. The coconut palm starts fruiting six to ten years after the seed germinates and reaches full production at fifteen to twenty years of age.

It continues to fruit until it is about eighty years old with an annual production of fifty to two hundred fruits per tree, depending on cultivar and climate. The fruits require about a year to develop and are generally produced regularly throughout the year. UF/IFAS Publications Return to top Jackfruit The jackfruit is well adapted to the hot humid tropics and grows well in the humid subtropical climate of south Florida where there are only occasional freezes. Optimum growth and production occurs in continuously warm areas. The jackfruit is an erect, evergreen, fairly large tree, 30' to 40' tall in Florida. Fruit is moderately large to very large, weighing from 10 to 60 lbs. A few cultivars are small fruited, weighing 3 to 10 lbs each. The skin is extremely rough and thick. Fruit skin color is green when immature and green, greenish yellow to brownish-yellow when ripe. The inside of the fruit contains the edible, sweet, aromatic, crispy, soft or melting pulp that surrounds each seed. Between the seeds and edible pulp is the inedible “rag.” Pulp color varies from amber to yellow, dark yellow or orange.

Seeds are ¾" to 1¼" long and oval; the number of seeds per fruit varies from thirty to five hundred. The time from flowering to fruit maturity ranges from 150 to 180 days. The main fruiting season is in summer and fall. Some fruit may ripen at other times, but usually not in winter and early spring. UF/IFAS Publications Return to top Papaya The papaya thrives best under warm conditions with abundant rainfall or irrigation. It cannot tolerate strong winds, flooding, or frosts, and it recuperates very slowly if it has sustained considerable leaf or root injury. Temperatures of 30°F or lower usually cause severe damage or death. Papayas are giant herbaceous, dicotyledonous plants which may produce fruit for more than twenty years. When cultivated, plants usually have a single trunk, but several branches may develop as the plants become older. Trees growing in fertile, well drained soils with sufficient moisture may reach a height of 30' or more. The grayish trunk is marked by characteristic large leaf scars and has soft, pulpy wood.

The large, deeply lobed leaves, sometimes reaching 3' across, have hollow, soft petioles 2' or more in length. The melon-like fruit varies considerably in size and shape, and hangs from short, thick peduncles at the leaf axils. In south Florida, if plants are set in the field in February or March, it is possible, with good care, to harvest fruit in October or November. This requires starting seedlings in a greenhouse or under plastic, and protecting them against frosts by heating or sprinkler irrigation. In cooler areas of the state, May and June are better months for field planting, and good yields cannot be expected before the following April or May. UF/IFAS Publications Return to top Passion Fruit The yellow passion fruit is a tropical plant, and thus restricted to protected sites in the southern half of Florida. The purple passion fruit is adapted to subtropical conditions and endures a few degrees of winter frost without injury, but will not tolerate severe freezes. It thrives in the Tampa Bay area and in protected spots across the mid peninsula. The purple passion fruit bears dark-purple or nearly black, rounded or egg-shaped fruit about 2" long, weighing 1-1.5 oz.

Fruit of the yellow passion fruit is deep yellow and similar in shape but slightly longer- 2.5"--than the purple passion fruit. It weighs 2-3 oz and averages about 2.5 oz under Florida conditions. Fruits contain numerous small, black wedge-shaped seeds that are individually surrounded by deep orange-colored sacs that contain the juice, the edible part of the fruit. The purple passion fruit flowers in Florida in early spring and its fruit matures some sixty to eighty days later, so fruit may be expected from late May until early July. The yellow passion fruit flowers from spring until late fall--with a break in early summer--so that mature fruit appears at intervals from early summer into winter. UF/IFAS Publications Return to top Pineapple Pineapples grow and produce best where the temperature is warm and relatively uniform throughout the year. In Florida they survive a temperature of 28°F, but sustain much leaf damage, and are killed at low temperatures. Plantings therefore are restricted to southern coastal area. Prolonged exposure to temperatures in the low 40s°F result in internal breakdown or “heart-rot” of the flesh. On the other hand, extreme high temperatures cause sunburning and cracking of the fruit.

The climate of Florida is not suited to large scale commercial production of pineapples. The pineapple is a small, herbaceous perennial, with long sword-like leaves arranged in a spiral around a short stem. Leaves may or may not bear marginal spines. Fruit develops from the inflorescence at the end of the stem, and it consists of many small, seedless fruits fused together. Size varies from 1-10 lbs or more. Oval to cylindrical in shape and yellowish to orange in color. In the tropics fruit is produced almost continuously throughout the year. Fruits ripen eight to twelve months after planting. In Florida the greatest production occurs during the summer months. Fruits should ripen on the plant for maximum flavor and sugar content. UF/IFAS Publications | TriniGourmet.com lilandra – yuh licking Chennette in # of comments 😛 Sarina lilandra – yuh licking Chennette in # of comments 😛 Lilandra I wasn’t counting that but if you say so! :-p Lilandra I wasn’t counting that but if you say so! :-p Roxy I get the star fruit/carambola here in the U.S.A.

If it looks as though it is not ripe, I leave it in the open, for approx hmmmm 4 or more days (depending on how tart I suspect it might be) or if I want it ripened in a shorter time, I put in in a brown bag, close the top of the bag, and leave it to ripe. They are always sweet after I do this. So I never get the itchy lips that I used to get when I was a kid. Also, I love to cook and this fruit is great for jams, jellies, drinks and juices, pickles, salads,cakes, pie filling and much more Roxy I get the star fruit/carambola here in the U.S.A. If it looks as though it is not ripe, I leave it in the open, for approx hmmmm 4 or more days (depending on how tart I suspect it might be) or if I want it ripened in a shorter time, I put in in a brown bag, close the top of the bag, and leave it to ripe. They are always sweet after I do this. So I never get the itchy lips that I used to get when I was a kid.

Also, I love to cook and this fruit is great for jams, jellies, drinks and juices, pickles, salads,cakes, pie filling and much more Paterika Hengreaves I have a five finger tree in my back garden. Actually, it is my neighbour’s tree but its branches cover my back garden. I learned all about it from my neighbour. I did not know its name until she told me that the fruits are known as five fingers and they make a delicious drink. Yes indeed, the drink make from five fingers is really delicious. I’m thinking of writing a poem about five fingers. Paterika Paterika Hengreaves I have a five finger tree in my back garden. Actually, it is my neighbour’s tree but its branches cover my back garden. I learned all about it from my neighbour. I did not know its name until she told me that the fruits are known as five fingers and they make a delicious drink. Yes indeed, the drink make from five fingers is really delicious. I’m thinking of writing a poem about five fingers. Paterika JijiN3k0’s last blog post..

Unusual Fruits of Trinidad JijiN3k0 JijiN3k0’s last blog post.. Unusual Fruits of Trinidad Sam Five finger aka Carambola & also aka star fruit is good for high blood pressure! you can make fruit juice with it by grating or use a blender and also it can be dryed and make fruits for cakes like u wud use raisins, this can be mixed with other dried fruits preserved fruits! Sam Five finger aka Carambola & also aka star fruit is good for high blood pressure! you can make fruit juice with it by grating or use a blender and also it can be dryed and make fruits for cakes like u wud use raisins, this can be mixed with other dried fruits preserved fruits! julie I was very happy to know that there are several carambola lovers out there. I have several trees and they are all sweet, very sweet. The taste like golden delicious apple. I make my own bar-b que sauce, sweet and sour sauce,dried carambola as snack,ground carambola preserved with wine for Jamaican rum cake, Guyana black cake,muffins, buns,fruit cake etc.

All these products are made from carambola. Believe or not,it is true. Julie,GOD bless every reader. much love. Nancy Julie, I'd love to get your recipes… My in-laws have a huge tree here in Hawaii & there's always an excess. We've made juice and preserved it with li-hing mui, but would love your recipes. I haven't tried the bread yet, but am looking forward to trying it out . 10 Most Exotic Fruits (exotic fruits list) - ODDEE 10 Most Exotic Fruits 1 Squared Watermelon For years consumers have struggled to fit the large round fruit in their refrigerators. And then there was the problem of trying to cut the fruit when it kept rolling around. But 20 years ago a forward-thinking farmer on Japan's south-western island of Shikoku solved the problem. The farmer, from Zentsuji, in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored. To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape.

Today the cuboid watermelons are hand-picked and shipped all over Japan. But the fruit, on sale in a selection of department stores and upmarket supermarkets, appeals mainly to the wealthy and fashion-conscious of Tokyo and Osaka, Japan's two major cities. Each melon sells for 10,000 yen, equivalent to about $83. It is almost double, or even triple than of a normal watermelon. ( Source | Photo ) 2 Pomegranate The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. The LA Times recently labelled pomegranate as ‘one of the most trendiest and versatile fruit on the market', and it could be good for you (another fruit sold for its ‘medical values'). Packed with antioxidants, pomegranate juice is now on the red carpet, and even the stars at the Oscars drink the dark red liquid. ( Source ) 3 Dragon fruit A pitaya is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruit are commonly known as dragon fruit.

The fruit can weigh from 150 to 600 grams. To prepare a pitaya for consumption, the fruit is cut open to expose the flesh. The fruit's texture is sometimes likened to that of the kiwifruit due to the presence of black crunchy seeds. The flesh, which is eaten raw, is mildly sweet and low in calories; dragon fruit should not be used to accompany strong-tasting food – except to "clean the palate" between dishes. The seeds are eaten together with the flesh, but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavour other beverages. The flowers can be eaten or steeped as tea. ( Source ) 4 Kiwano The horned melon (Cucumis metuliferus), also called African horned cucumber or kiwano, is an annual vine in the cucumber and melon family. Often known by its nickname in the southeastern United States - blowfish fruit - it is grown for its fruit, which looks like an oval melon with horn-like spines. The fruit of this plant is edible, but it is used as often for decoration as for food.

When ripe, it has a yellow-orange skin and a lime green jelly-like flesh. The horned melon is native to Africa, and it is now grown in California, Chile, Australia and New Zealand as well. ( Source | Photo 1 | Photo 2 ) 5 Star fruit The star fruit or carambola is a tropical fruit that is gaining popularity in the United States. This fruit acquired its name from the five pointed star shape when cut across the middle of the fruit. It has a waxy, golden yellow to green color skin with a complicated flavor combination that includes plums, pineapples, and lemons. ( Source ) 6 Rambutan This is the strangest looking fruit ever. Rambutan in Malay, Indonesian, and Filipino literally means hairy, caused by the 'hair' that covers this fruit. On the outside it's magenta with green hairy legs all over it. From the outside you'd have no idea what to expect on the inside. Inside it's similar to a lychee fruit. It looks sort of clear and gummy. It's very watery and has a huge seed in the center.

It tastes pretty decent, but it's the look of the ramputan that puts it in the top ten. ( Source | Photo ) 7 Ackee Ackee is Jamaica's national fruit. The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. The fruit of the ackee is not edible in its entirety. Only the inner, fleshy yellow arils are consumed. It is extremely poisonous in the very center if you eat the red bits. ( Source 1 | Source 2 ) 8 Mangosteen Called ‘mangkut', these are the ‘queen of Thai fruits' with their elegant, segmented white–flesh inside a thick large purple peel. They grow in the South and the season lasts just a few months of the year, mainly from May to September. If you are here in Thailand at that time be sure to enjoy this delicious and luxurious sweet fruit. ( Source ) 9 Buddha's Hand Ever heard of a Fingered Citron? How about a Buddha's Hand?

It's a weird -looking citrus that has green or rich yellow tapering fingers or segments attached to a base – the appearance is not unlike a curled, arthritic hand, only there are usually many more than 5 fingers! But what on earth do you do with a Buddha's Hand? Do you eat it? Well, yes, and no. Its thick, lemony rind and pith (the white part) is often candied into a delicious citrus delicacy, infused with spirits or made into liqueurs. However, the small amount of inside flesh is quite sour and rarely used in food. The Buddha's Hand and other members of the Citron family are also prized for their aromatic citrus oils and used in perfumes and sometimes kept in homes as a natural air deodorizer. 10 Urucu You can count on finding the Urucu plant (Bixa orellana) around every rural household in the Amazon. Achiote (Bixa orellana) is a shrub or small tree from the tropical region of the Americas. It is cultivated there and in Southeast Asia, where it was introduced by the Spanish in the 17th century.

It is best known as the source of the natural pigment annatto, produced from the fruit. ( Source 1 | Source 2 | Photo ) From the Web

Question: a By what name is the fruit carambola better known?
Answer: THE STAR FRUIT